Mushroom Ragout

4.0
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Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.

Submitted by AlliePeacock
Updated on February 14, 2024
sauteed mushrooms in a white bowl
2
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (14 ounce) can beef broth

  • 1 cube beef bouillon

  • 1 ½ teaspoons olive oil, divided

  • 2 portobello mushroom caps, sliced

  • 1 cup shiitake mushrooms, stems removed and sliced

  • 1 clove garlic, sliced thin

  • ¾ cup chopped, seeded Roma tomatoes

  • 2 tablespoons red wine

  • 1 tablespoon butter

  • 2 tablespoons shaved Parmesan cheese

Directions

  1. Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.

  2. Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.

  3. Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.

  4. Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.

  5. Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.

Cook's Notes:

You can use veal broth and veal bouillon instead of beef, if desired.

Because the secret to this recipe is in the broth, it should be as rich as possible. Homemade stock or fresh stock purchased from a grocery deli will result is a much tastier dish. If using canned broth, follow recipe instructions and let simmer for as long as possible.

Editor's Note:

Nutrition data for this recipe includes the full can of beef broth. The actual amount of beef broth consumed will vary.

Nutrition Facts (per serving)

92 Calories
6g Fat
5g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 92
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 13%
Cholesterol 10mg 3%
Sodium 610mg 27%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g 8%
Vitamin C 6mg 6%
Calcium 42mg 3%
Iron 1mg 6%
Potassium 222mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.